Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Microstructural characterization of apple tissue during drying using X-Ray microtomography
M. M. Rahman, M. M. Billah, M.I.H. Khan, Azharul Karim

Last modified: 03-01-2019


This study aims to investigate the complex microstructural changes in plant-based food materials during drying by using X-ray micro-computed tomography (X-ray µCT) along with the image analysis. The apple samples were dried at 60 °C and tested using X-ray µCT at different stages of drying. The porosity, cell and pore size distribution were determined from the micro-CT data set. It was observed that significant changes in porosity, cell and pore size distribution take place at different drying times and moisture contents. X-ray µCT can serve as a very promising tool to elucidate the evolution of the food microstructure during the drying process.

Keywords: Food drying, characteristics, X-ray microtomography, nondestructive evaluation


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